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Ingredients

• 1 tablespoon extra virgin olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 2 jalapeno peppers chopped
• 1 yellow bell pepper, diced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 small butternut squash (cut into bite sized cubes)
• 8 cups of vegetable stock (homemade is always best so please see my stock recipe on my other soup recipes)
• 2 (16 ounce) cans organic diced fire roasted tomatoes (Muir Glen brand)
• 1 (19 ounce) can organic black beans, drained and rinsed
• 2 chicken and cilantro sausages, fully cooked & sliced
• 1 cup salsa verde (make your own or use all natural bottled)
• 1 cup quinoa (or rice if you can't find quinoa)
• 1 teaspoon dried oregano
• 2 bay leaves
• kosher salt and fresh cracked black pepper to taste
• 1 cup fire roasted corn kernels (in frozen section of Trader Joe's)
• 1/2 cup chopped cilantro

Description

I Love The Combination Of Flavors And Textures In This Spicy Soup---and It's DELICIOUS! I Added TJ's Cilantro Chicken Sausage But You Can Leave It Out For Vegetarian And Vegan.

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